Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, low carb tokyo coconut chicken. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

In a large skillet, over medium high heat, start cooking onions in your preferred oil. I used a mix of butter and olive oil. Add a dash of salt and pepper to taste, and stir occasionally until they just start to become translucent. Add the chicken to the skillet, along with another dash of salt and pepper.

Low Carb Tokyo Coconut Chicken is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Low Carb Tokyo Coconut Chicken is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have low carb tokyo coconut chicken using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Low Carb Tokyo Coconut Chicken:

1. Get 1 chicken breast, roughly diced
2. Prepare 1 medium onion, roughly diced (you don't want very small pieces)
3. Get 1 large or 2 small bell peppers, preferably red, sliced into small strips
4. Make ready 1-2 green onions, finely sliced
5. Prepare 60 grams (approximately 1/4 cup) mixed nuts (walnuts, almonds, cashews), roughly chopped/broken
6. Get 180 ml (about 6 ounces) coconut cream or coconut milk (cream has more fat, and is preferred)
7. Prepare 1 cube chicken bullion
8. Get salt
9. Take black pepper
10. Make ready hot pepper powder

Add the chicken to the skillet, along with another dash of salt and. Low Carb Tokyo Coconut Chicken step by step. In a large skillet, over medium high heat, start cooking onions in your preferred oil. I used a mix of butter and olive oil.

Steps to make Low Carb Tokyo Coconut Chicken:

1. In a large skillet, over medium high heat, start cooking onions in your preferred oil. I used a mix of butter and olive oil. Add a dash of salt and pepper to taste, and stir occasionally until they just start to become translucent.
2. Add the chicken to the skillet, along with another dash of salt and pepper. Cook, stirring occasionally, until the chicken is nearly cooked through.
3. Add the nuts to the skillet and mix.
4. Add the green onions. If you like your food spicy, add some hot peppers, or if you are in Tokyo, a little portion of a 100 yen package of hot chili powder from your friendly neighborhood Lawson's convenience store will work great.
5. Add 60ml (2 ounces) of water and cook for maybe 30 seconds, then add the bell peppers and cook for one minute more.
6. Mix the bullion cube with another 60ml (2 ounces) of water, and add to the skillet, along with the coconut cream.
7. Heat and mix just until the dish is hot again (but don't boil). Take it off the heat and serve.

In a large skillet, over medium high heat, start cooking onions in your preferred oil. I used a mix of butter and olive oil. Add a dash of salt and pepper to taste, and stir occasionally until they just start to become translucent. Add the chicken to the skillet, along with another dash of salt and. Low Carb Tokyo Coconut Chicken Hello everybody, it's Drew, welcome to our recipe page.

So that is going to wrap it up for this special food low carb tokyo coconut chicken recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!